After last year's extemely salty Thanksgiving ham I took a chance with this recipe after doing research with others using cola. The only issue I had was the pineapple would not stick to it even after draining for a while as others suggested (so next time I won't drain and follow as the recipe directed). I used 2 (10 lb) spiral cut hams in an electric oven roaster at 350 for 1 1/2 hours (together) then uncovered and roasted them for an additional 30 minutes BUT I did not trim the fat because I did not want it to dry out. I also drained most of the milk the following day before cooking but still had plenty of liquid in the pan when all was cooked and done. Delicious, moist and NOT salty at all! I will use this recipe again and again. Thank you Christy for sharing!

Reviewer:

I baked a ham two days ago with milk as per the recipe. I was impressed with the results. I usually eat only a little because it is just too salty for me. Not this one. Although I may glaze mine differently, I will definitely make them with milk from now on. Thank you!

Reviewer:

Made this today...wonderful! It will be my go-to ham recipe from now on. Note to self--I cooked my small (5.5 lb.) bone-in smoked ham at 350 for 18 minutes per pound, according to package instructions and it was perfect.

Reviewer:

We loved this recipe. Was amazed how the milk took the excess saltiness out of the ham. Served for Easter dinner. One of my guests said it was the best home-cooked ham she'd ever had! Will definitely make this again!

Reviewer:

Very yummy, and although I agree it doesn't taste salty, also agree it's not the most healthy meal! Lots of fat and sugar, but I have to say the taste was quite good. My kids quite liked it.
I made it according to recipe, except that I ended up putting it in the slow cooker at the end of the cooking time because I needed to leave the house and didn't want it to overcook in the oven.
The measurements for the milk, pineapple, and brown sugar really don't matter. Just cover the bottom of the pan as instructed with the milk, and use enough brown sugar and pineapple to cover the ham. Drain the pineapple really well, and pack the brown sugar hard with your hands. I didn't have any trouble getting it to stick. My 3-year-old even helped.
Must say, the milk did get a bit weird, sort of curdly after cooked. I might pour off most of the milk before cooking, as suggested by another reviewer, if I did this one again.

Reviewer:

I actually combined this with the 'Coke' recipe and got great results. Instead of the milk, I scored the ham and poured 1 12oz can of Pepsi Throwback (real sugar) all over the ham. I was prepared to use more, but that was all the 9x13 could safely hold. From there I followed the recipe by packing on the brown sugar (I used dark for more molasses flavor), and then the crushed pineapple. I used a 10lb ham, and it could really only hold 2 cans of the pineapple. I put the foil on so as to help keep the 'coatings', and even secured it with a few toothpicks. I let it sit overnight as directed. The next day I put the foil-covered ham in the oven @350F for 30min, but realized that people weren't going to want to eat in the next 30 min. So, I reduced the time to 275F and baked it for 4 to 4 1/2 more hours, basting with the juices every 100 min. or so (that's as high as my timer would go!) I checked it with the meat thermometer to be sure, and it was good to go. I was worried it might be too sweet, but it was great (and I don't particularly care for ham). We cut it a little on the thick side, like a ham steak, and you didn't even need a knife. My husband and dad loved it!

Reviewer:

Made a delicious ham. Even my 6 year old who claims to "hate" ham ate this. Wasn't salty at all, and didn't leave the ham too sweet either. My only thing is with the cooking time-not likely you're going to heat that ham in an hour.